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Watercroft Chicken




Source of Recipe


the web


List of Ingredients




6 chicken breasts, boneless with skin on
2 tablespoons lime marmalade
1oz (25g) butter

Mushroom Farci
2 shallots, finely chopped
half an oz (10g) butter
1oz (25g) breadcrumbs
5oz (150g) button mushrooms, finely chopped
1 small egg, beaten (you may not need all of it)
salt and freshly ground black pepper

Sauce
Juice of 1 lime
200ml carton full fat creme fraiche
a lot of freshly chopped parsley
salt and freshly ground black pepper



Recipe



Chop the mushrooms and set aside. Then melt the butter, add the shallot, cook for about a minute, cover and transfer to simmering oven for about 10 minutes. Add the mushrooms, toss quickly in the butter and shallot mixture and cook for another 2 minutes. Remove from the heat, add breadcrumbs and egg and season well (do not add all the egg if it seems too wet). Leave to cool.

Put the marmalade into a small saucepan on simmering plate. As it begins to dissolve add the butter and stir well until it`s all combined.

To stuff the chicken breasts, carefully lift the skin down one side and, using a teaspoon, push the stuffing underneath then fold back. Position the chicken breasts and spoon the butter and marmalade mixture over the top.

Slide onto top set of runners in roasting oven for about 20-25 minutes until golden brown and the chicken is cooked through. Transfer the chicken to a warmed serving dish using a slotted spoon and keep warm while making the sauce.

Scrape all the bits from the side of the roasting tin, add the creme fraiche and lime juice and stir well, transfer to floor of roasting oven for about 5 minutes until bubbling. Add parsley, season to taste and serve with the chicken.


For conventional oven
Pre-heat oven 200C/400F/Gas 6 and cook for about 20-25 minutes until the chicken is tender. Remove chicken breasts and keep warm, add creme fraiche and lime juice to the tin and boil on hob stirring continuously. Season to taste.


Serves 6.